Recipe: Chewy Chocolate Chip Einkorn Brownies

Everyone needs a good brownie recipe in their life for those times that you need to get something together last minute.

These brownies are chewy, decadent and pure deliciousness in your belly.

Every single time I’ve made them, they’ve always been a hit. I mean seriously, who doesn’t love brownies!? These brownies are extra special because they are made with wholesome ingredients such as einkorn flour, coconut oil, pastured eggs, and coconut sugar.

Not only that, they are ridiculously easy to make– so easy, that even your toddler can help you stir and possibly lick the bowl (just don’t tell anyone that they did). 😉

They are at their optimum when they have just come out of the oven and are still warm.

Ohhhhh… soo good!

It’s also important to make sure you sift the einkorn flour before you mix them in with the other ingredients. I’ve made these brownies without sifting them and because the einkorn flour is so dense, it creates air pockets in the brownie cake. The result is not as fluffy as they would be if you had sifted them before hand.

Recipe: Chewy Chocolate Chip Einkorn Brownies
Necessary Equipment
  1. Sift einkorn flour
  2. Add all dry ingredients in one bowl, mix well
  3. Add wet ingredients in a separate bowl, mix well
  4. Add wet ingredients into the bowl with the dry ingredients, mix well
  5. Smear a little bit of coconut oil on the bottom and sides of a 9x13 pan so the brownies don't stick
  6. Pour batter into pan
  7. Bake for 30-40 minutes at 350 degrees and make sure not to over do it or they will get dry

Enjoy these puppies with a nice tall glass of raw milk and you will be in pure brownie heaven!

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Aside from being a wannabe backyard homesteader who wrangles chickens and free-range kids, Loriel is the owner/creator of the professional natural lifestyle blog Naturally Loriel, owner of the organic spice blend business Naturally Free, and freelance professional food photographer.

'Recipe: Chewy Chocolate Chip Einkorn Brownies' has 21 comments

  1. June 23, 2013 @ 8:14 pm kari

    I love einkorn flour. makes the best pancakes- they taste like I used yellow cake mix. So buttery. I’ll definitely have to try this recipe.


  2. July 6, 2013 @ 8:47 pm Ring Family

    Did I miss the oven temperature? Thanks for the recipe! Looks so yummy.


  3. July 6, 2013 @ 9:59 pm Anonymous

    Yeah they left out the temp. 325 or 350 maybe?


  4. July 13, 2013 @ 1:16 am Anonymous

    Have you ever tried this recipe with freshly ground einkorn wheat berries? I don’t have the flour, just wheat berries and I’ve read that they bake somewhat differently. This recipe looks delicious just didn’t want to try it with the wheat berries without asking first and have it not turn out well. Thanks! Jeannette


  5. November 20, 2013 @ 7:02 pm Thoughtful Cooking

    Great recipe! I just started using Einkorn flour and am very happy with the results, thought sometimes I try to mix in a little coconut flour, which I did with these brownies, turned out great.


  6. December 4, 2013 @ 12:19 am Weekly Meal Plan 7/14/2013 | Weed'em & ReapWeed'em & Reap

    […] Out-to-Eat Snack choices this week:  Butter Buttons, Fresh Watermelon Desserts this week: Chocolate Chip Brownies, Homemade Orange Jello DaNelle is the creator of the blog Weed ‘em & Reap, and author of the […]


  7. January 31, 2014 @ 4:07 pm dina

    i love healthy treats. these sound great!


  8. May 8, 2014 @ 10:33 am Banana Bread Coconut Cookies - Scratch Mommy

    […] So you know how I had those overripe bananas screaming at me to be made into something? Well I popped a few of those into my bowl along with wholesome oats, nutritious einkorn flour (my very favorite flour), and mineral-rich coconut sugar. Since I have a whole gallon of coconut flakes that I desperately need to use, I threw in a handful of those plus some chocolate chunks. Nothing is ever complete without chocolate! […]


  9. September 10, 2014 @ 6:01 am Naturally Loriel / Vanilla Coconut Sugar

    […] love all things cake-like; vanilla-maple cupcakes, chocolate bliss bars, chewy chocolate chip einkorn brownies, and coconut birthday cake. When I’m not in the mood for cake, I enjoy a light creamy […]


  10. October 13, 2014 @ 7:57 am Naturally Loriel / My Weekly Meals, on The Real - Naturally Loriel

    […] and I enjoyed a square of leftover homemade chewy chocolate chip einkorn brownies (I made these for my photo shoot last […]


  11. March 5, 2015 @ 4:43 pm Tina


    Can I use whole grain einkorn flour in this recipie? Thats the only flour I have.

    Have a nice day!
    Best regards Tina


    • March 5, 2015 @ 4:50 pm Loriel

      Hi Tina,
      I’m not sure I understand. Do you have einkorn berries and need to grind the wheat first? Or is it a different type of einkorn I’m unaware of? Either way, whole grain einkorn will definitely work. 🙂 Let us know how it turns out!


  12. April 1, 2016 @ 12:21 pm Ellie Hadsall

    The Einkorn brownies sound delicious – I’ll give them a try this weekend!


  13. February 13, 2017 @ 9:31 pm Megan Schauf

    I made this recipe today. They are very rich and dense. Like fudge. I cooked them on 350 for 22 mins and were a bit dry. I wished i would have thought to have added some vanilla. Otherwise i like the flavor but a bit denser and drier than I was hoping for. Any thoughts and tips for making it less dry? would baking at 325 work better? I used half and half of kerygold butter and coocnut oil.
    Thank you!!!


  14. February 10, 2018 @ 8:42 pm Racheal Zauche

    these look awesome! Am I correct in assuming that you used ALL-PURPOSE EINKORN FLOUR versus freshly ground whole grain einkorn?


  15. May 28, 2018 @ 4:43 pm Judy

    I’m eager to try the einkorn chewy brownie recipe with chocolate chips. Should I use ALL-Purpose Einkorn or Whole Grain Einkorn (not the berries)? I understand there can be a bit of a difference between the all-purpose and whole grain flour when it comes to baking but not sure what that difference is.

    Also, could I cut the sugar to 1 1/2C? Seems like 2 C. is lot.

    One more thing, should the coconut oil be refined OR unrefined?

    Thanks for addressing these questions. I’m ready to make them but just need a little more info,


  16. November 6, 2018 @ 6:51 am Cynthia Hadley

    Do you use a glass 9 x 13 or a metal 9 x 13 pan? Also, how can we incorporate a little vanilla into the recipe?
    I do not like coconut sugar so I will use rapadura cane sugar.


  17. September 29, 2019 @ 5:05 pm Denise Nix

    I was craving brownies only to realize I didn’t have enough of anything but the flour(I’m in between paychecks from former job and my new job) so I used your recipe as a base then filled in with frozen bananas, ghee, cacao and a few semi sweet choc chips. The batter tastes like chocolate banana bread and Is so good.!


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